Cream of Mushroom Soup with Sherry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This soup is an elegant first course. Half-and-half and sherry enrich the soup and infuse it with flavor. Using a blender rather than a food processor gives the soup a silky texture. Ingredients:
2 teaspoons olive oil |
2 cups chopped onion |
1 cup thinly sliced carrot |
2/3 cup chopped celery |
8 cups sliced button mushrooms (about 1 1/2 pounds) |
4 cups sliced shiitake mushroom caps (about 7 ounces) |
2 garlic cloves, minced |
1 cup water |
1 teaspoon dried rubbed sage |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
4 (14 1/2-ounce) cans fat-free, less-sodium chicken broth |
6 tablespoons half-and-half |
1/4 cup dry sherry |
1/4 cup chopped fresh parsley |
Directions:
1. Heat oil in a Dutch oven over medium-high heat. Add onion, carrot, and celery; sauté 6 minutes or until tender. Reduce heat to medium; add mushrooms and garlic. Cook 7 minutes or until mushrooms are tender, stirring frequently. Add water, sage, salt, pepper, and broth; bring to a simmer. Cover and simmer 25 minutes. Remove from heat; cool 5 minutes.
2. Place half of mushroom mixture in a blender; process until smooth. Pour pureed soup into a large bowl. Repeat procedure with remaining mushroom mixture. Return soup to pan. Stir in half-and-half and sherry; cook over low heat 5 minutes or until thoroughly heated, stirring frequently. Sprinkle each serving with 1 teaspoon parsley.
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